Tom Kha (Coconut Soup) With Shrimp

Ingredients

• 1 teaspoon vegetable oil
• 4 stalks fresh lemongrass, chopped
• 3 large shallots, chopped
• 8 sprigs fresh cilantro, chopped coarse
• 3 tablespoons fish sauce
• 32 ounces chicken broth
• 2 (14 ounce) cans coconut milk
• 1 tablespoon sugar
• 1-2 cup sliced mushroom
• 50-60 raw shrimp (thawed)
• 3 tablespoons lime juice
• 2 teaspoons Thai red curry paste
• jasmine rice, 3/4 cup per person

Directions

1. 1

   Cook as much Jasmine rice as needed.

2. 2

   Heat oil in large saucepan over medium heat until just shimmering.

3. 3

   Add lemon grass, shallots, cilantro and 1 tbsp fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not be brown).

4. 4

   Stir in chicken broth and 1 can of coconut milk; bring to simmer over high heat. Cover, reduce heat to low and simmer until flavors have blended, 10 minutes.

5. 5

   Pour broth through fine mesh strainer and discard solids in strainer.

6. 6

   Rinse saucepan and return broth mixture to pan. Return pan to medium-high heat.

7. 7

   Stir remaining can coconut milk, curry paste*, and sugar into broth mixture and bring to simmer.

8. 8

   Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.

9. 9

   Add shrimp.

10. 10

    Serve with desired amount of Jasmine rice.

11. 11

    *This works very well and can be kept in the pantry until opened (http://ecx.images-amazon.com/images/I/51CJCBJES1L._SS500_.jpg).